Cook pasta according to package directions. Drain when noodles are just about tender.

In a large skillet, cook chicken with bacon pieces until chicken is done and bacon is crispy. If using turkey bacon, remove bacon and chicken at this point (turkey bacon will not stay crispy if you leave it in) and set aside, covered to keep warm.

Add mushrooms and onion to the skillet and saute until tender. Then, mix together flour and 1/2 C milk with a wire whisk. Add mixture to mushrooms and onion, and add in peas and additional milk. Stir well. Add mustard and honey, salt and pepper and stir well.

Simmer for a few minutes until sauce is slightly thickened. [note, my photos have the chicken and bacon in at this point, you can add the chicken in, but leave the bacon out, if you want crispy bacon!]

Then, add in the pasta and reserved bacon, and stir to combine.

Serve warm... topped with green onion if desired. The dish is delicious with roasted asparagus!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.